From Publishers Weekly
The proliferation of how-to books on the subject would lead one to surmise that home wine-making is on the rise. And why not? With a minimum investment in equipment, a small amount of space, some empty wine bottles and access to the appropriate grapes, the amateur can make a perfectly pleasant bottle of wine. The focus of this book is on "country" wines, i.e., those made from fruits other than grapes, from vegetables and from cereals. The author discusses the fundamentals of winemaking, including the fermenting, bottling and maturing processes, and presents more than 100 recipes for wine, encompassing exotica such as crab apple and sloe wine, coltsfoot wine and carrot and wheat wine. The writing is clear and concise, but oenophiles primarily interested in grape winemaking would be better served by other books.
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
